This Cucumber Salad with Fresh Dill and Red Onion is light, crisp, and refreshing. It is the perfect side dish for warm days. It’s also great for when you crave something cool and vibrant. Thinly sliced cucumbers are mixed with sharp, tangy red onions. This mix infuses every bite with just the right amount of zing and freshness.
Vinegar adds a bright splash. It pairs beautifully with the natural sweetness of the cucumbers. A touch of olive oil brings silky balance to the dressing. Fresh dill adds an aromatic, herbaceous lift that makes this simple salad irresistibly flavorful and wonderfully fragrant.
This salad proves that a handful of simple ingredients can create something truly delicious. It can be served alongside grilled meats. You can fold it into a picnic spread. Or you can enjoy it as a quick, wholesome snack. Crisp, cooling, and incredibly easy to prepare—it’s a timeless favorite you’ll return to again and again.
Ingredients for Cucumber Salad with Fresh Dill and Red Onion
- 2 medium size cucumbers
- ¼ cup white vinegar
- ¼ tsp. salt
- 1 small red onion, diced
- 1-2 tbsp. fresh dill, chopped
Instructions for Cucumber Salad with Fresh Dill and Red Onion
- Peel cucumbers, cut in half lengthwise and slice halves. In a large bowl whisk together the white wine vinegar, sugar and salt. Pour in the cucumbers, red onion and dill. Stir to combine.
- Cover and place in refrigerator until chill. Serve paired with a summer BBQ and you are all set!
Serving Suggestions
- With grilled meats: Perfect alongside grilled chicken, steak, lamb chops, or barbecue ribs for a cool, refreshing contrast.
- Paired with seafood: Serve with baked salmon, grilled shrimp, or fish tacos for a bright, light complement.
- As a picnic or BBQ side: A great addition to summer gatherings—pairs well with burgers, hot dogs, or kebabs.
- Alongside Mediterranean dishes: Serve with falafel, hummus, pita, shawarma, or grilled halloumi for a fresh, herby side.
- With rice and curries: Works surprisingly well with mild curries, biryani, or rice pilafs to add a cooling element.
- As a topping: Spoon over sandwiches, wraps, or veggie bowls for extra crunch and brightness.
- With brunch: Serve next to quiche, savory crepes, or omelets for a refreshing balance.
- As a light snack: Enjoy a chilled bowl on its own for a hydrating, low-calorie bite.
Notes & Tips for Cucumber Salad with Fresh Dill and Red Onion
- Use fresh, firm cucumbers: English or Persian cucumbers work best. They are naturally crisp. Their thin skins don’t need peeling.
- Salt the cucumbers (optional): For an extra-crisp salad, sprinkle cucumber slices with a little salt. Let them sit for 10–15 minutes. Then pat dry to remove excess moisture.
- Slice onions thinly: Paper-thin slices blend better into the salad without overpowering the flavor.
- Adjust the tang: Add more vinegar or lemon juice if you prefer a sharper, brighter dressing.
- Balance with sweetness: A pinch of sugar can mellow the vinegar. A drizzle of honey will also achieve this if you like a slightly sweeter profile.
- Fresh dill is key: Use lots of chopped fresh dill for the best aroma and flavor. Dried dill won’t give the same brightness.
- Chill before serving: Refrigerating for at least 20–30 minutes helps the flavors meld and intensifies the freshness.
- Add-ons to change: Toss in cherry tomatoes or thinly sliced radishes. Add a spoonful of sour cream or yogurt for a creamy variation.
- Best served same day: The cucumbers release water over time. Enjoy the salad within a few hours for peak crunch.
Frequently Asking Questions (FAQs)
1. Can I make this cucumber salad ahead of time?
Yes, you can prepare it 1–2 hours in advance. For optimal crunch, add the dressing just before serving or keep cucumbers salted and dried until ready to mix.
2. How long does cucumber salad last in the fridge?
It’s best enjoyed the same day, but it can last up to 24 hours. Expect the cucumbers to release water and soften slightly over time.
3. Can I use dried dill instead of fresh dill?
Fresh dill is strongly recommended for the best flavor. If needed, use a small pinch of dried dill, but the taste will be milder and less vibrant.
4. What type of cucumbers work best?
English or Persian cucumbers are ideal because they’re crisp, have fewer seeds, and thin skin, making them perfect for salads.
5. How do I keep the cucumbers from getting watery?
Salt the cucumber slices lightly, let them sit for 10–15 minutes, then pat dry before assembling the salad.
6. Can I add other vegetables?
Absolutely! Cherry tomatoes, radishes, or sliced bell peppers make great additions.
7. Is this recipe vegan?
Yes—this salad is naturally vegan as long as the dressing holds no dairy or honey (if you choose to sweeten).
8. Can I make a creamy version?
Yes, mix the dressing with a spoonful of sour cream, yogurt, or mayo to create a creamy dill cucumber salad.
9. What vinegar works best?
White vinegar, apple cider vinegar, or rice vinegar all work well. Use what you prefer for flavor.
10. Can I reduce the sharpness of the red onion?
Yes—soak the sliced onions in cold water for 5–10 minutes, then drain. This mellows the bite while keeping the flavor.
Cucumber Salad with Fresh Dill and Red Onion
This refreshing cucumber salad combines crisp slices of cucumber with tangy red onion and fragrant fresh dill, all tossed in a simple, zesty dressing. Light, vibrant, and incredibly easy to make, it’s the perfect side dish for summer meals, picnics, or anytime you want something cool and flavorful.
Ingredients
- 2 medium size cucumbers
- ¼ cup white vinegar
- ¼ tsp. salt
- 1 small red onion, diced
- 1-2 tbsp. fresh dill, chopped
Instructions
- Peel cucumbers, cut in half lengthwise and slice halves. In a large bowl whisk together the white wine vinegar, sugar and salt. Pour in the cucumbers, red onion and dill. Stir to combine.
- Cover and place in refrigerator until chill. Serve paired with a summer BBQ and you are all set!
Notes
- Use fresh, firm cucumbers: English or Persian cucumbers work best. They are naturally crisp. Their thin skins don’t need peeling.
- Salt the cucumbers (optional): For an extra-crisp salad, sprinkle cucumber slices with a little salt. Let them sit for 10–15 minutes. Then pat dry to remove excess moisture.
- Slice onions thinly: Paper-thin slices blend better into the salad without overpowering the flavor.
- Adjust the tang: Add more vinegar or lemon juice if you prefer a sharper, brighter dressing.
- Balance with sweetness: A pinch of sugar can mellow the vinegar. A drizzle of honey will also achieve this if you like a slightly sweeter profile.
- Fresh dill is key: Use lots of chopped fresh dill for the best aroma and flavor. Dried dill won’t give the same brightness.
- Chill before serving: Refrigerating for at least 20–30 minutes helps the flavors meld and intensifies the freshness.
- Add-ons to change: Toss in cherry tomatoes or thinly sliced radishes. Add a spoonful of sour cream or yogurt for a creamy variation.
- Best served same day: The cucumbers release water over time. Enjoy the salad within a few hours for peak crunch.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 29Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 146mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 1g
**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
